Guides in Choosing Meat

are given, so that the housekeeper may make no mistake in this important choice of the quality of Meat which she selects for her family:

Beef, when young, has a fine, open grain and good red color. The fatty part should be a yellowish white, for, when very yellow the Meat is seldom of the best. Beef in which the fat is hard and skinny and the lean Meat a deep red, with coarse fibers, is of an inferior quality; when the Meat is old, it can be told by a line of horny textures running through the Meat of the ribs. The lean on the cut surface should show a deep purplish, red tint, and the Beef should be marbled with fat, which shows the animals have been well fed.